Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee
Last inspected:
800 Ocala Rd, Tallahassee, FL 32304Part of: Publix Florida health inspections, violations & closures
A stop-sale order issued October 20, 2025 required destruction of time/temperature control for safety food after cold-held items including tomatoes and sliced deli meats were found at 45°F, exceeding the 41°F maximum. The same date, a second stop-sale order placed non-compliant ready-to-eat deli meats under proper refrigeration and released them after date marking violations were corrected. A third stop-sale order addressed additional date marking deficiencies in the deli meat case. Chinese Kitchen at Publix #0782 completed 14 inspections between June 2023 and October 2025, with 10 violations total and zero violations on 11 inspections. The most recent inspection on October 20, 2025 documented cold-holding temperature violations in the deli sandwich bar area, missing date marks on assorted deli meats, and a missing hand drying device in the bakery, with all three items corrected on site during the inspection. Prior violations included cross-contamination in the walk-in cooler (July 2023, corrected on site) and missing written procedures for responding to vomitus or diarrhea events (June 2023, corrected on site). The establishment met sanitation inspection requirements on the most recent inspection.
Summary generated from Florida FDACS public inspection records.
Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee: FDACS Inspection History (14)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 3 inspections
— Met Sanitation Inspection Requirements· 4 violations· 3 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Risk-Based Violations
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Deli sandwich bar area: Cold-held tomatoes had an internal temperature of 45 degrees F.
Sliced deli meats had an internal temperature of 45 degrees F. See the comments section of the Food
Safety Inspection Report and the Food Safety Inspection Supplemental Report.
Y
o
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking
not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a
date mark and the correct date mark cannot be determined. 3-501.18 PP
Deli meat case area: Opened assorted deli meats did not have a date mark and the correct
date mark could not be determined. See the comments section of the Food Safety Inspection Report and
the Food Safety Inspection Supplemental Report.
o
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food
employees. 6-301.14
Meat cutting room and bakery areas: No handwash sign at handwash sinks. COSHandwash signs were posted during this inspection.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with
hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Bakery area: No hand drying device at handwash sinks. COS- Paper towels were provided.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was placed under proper refrigeration and released.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date
marking and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Request number 5118259 was addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Conducted routine offsite inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— 5 inspections
— Met Inspection Requirements· 2 violations· Met Requirements
Comments: Employee Health Guidelines provided.
Risk-Based Violations
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Walk in cooler area: Raw fish stored over portioned sauces. COS- Items were rearranged
appropriately.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge did not correctly answer all questions regarding employee illness. See
comments.
o
— Met Inspection Requirements· 4 violations· Met Requirements
Risk-Based Violations
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
No written procedure for responding to an event that involves the discharge of vomitus or
diarrhea onto surfaces at the food establishment. COS- Provided by inspector. See comments.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Prep area: Jug of tomato based food coloring not labeled. COS- Jug was properly labeled
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Serving area: There are a few house flies present.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Warewash area: Underside of pans encrusted with old food deposits.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: Handwash sign provided.
Risk-Based Violations
3-401.11(A)(3)
Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or
stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously.
3-401.11(A)(3) PP
Deli area: Rotisserie chicken cooked to an internal temperature of 156 degrees F. COS- Chicken
placed back in oven, cooked to 190 degrees F.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Deli sub station area: Spinach had internal temperature of 50.4 degrees F. COS- Spinach was
blast-chilled below 41 degrees F.
x
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Back men's room area: No handwash sign. COS- Handwash sign was posted during this
inspection.
x
Good Retail Practice Violations
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Bakery area: Wet wiping cloth not held in sanitizer solution between uses. COS- Bucket of
sanitizer was made at the proper concentration.
x
Print Date: 5/11/2023
Page 1 of 3
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 3 inspections
— Met Inspection Requirements· Met Requirements
Comments: Employee Health Guidelines provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· Met Requirements
Comments: Updated employee health policy provided.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 4 violations· Met Requirements
Comments: Citation Description and Observation
Citation Description: The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
Observation: 2022 Food permit not conspicuously displayed. COS- Permit was acquired during this inspection.
Risk-Based Violations
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or is
used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer's instructions. 5-205.11 Pf
Bakery area: Handwash sink blocked by bags for used towels and a large scrubbing pad. COS- All
items were moved to an appropriate area.
Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning
liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual,
disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying
device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures. 6-301.11 and 6-301.12 Pf
Observation: Produce preparation area: No hand drying device available. COS- Paper towels were provided.
Citation Description: Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) P
Observation: Retail meat area: Raw bacon displayed over cooked ham slices. COS- Bacon was moved to
appropriate area.
Citation Description: Food not protected from cross contamination by storage in packages, covered containers or
wrappings. 3-302.11(A)(4)
Observation: Deli area: Sliced cheeses not stored covered in reach in cooler. COS- Cheeses were covered during
this inspection.
cos
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Back area ice machine: Ice machine had slimy substance buildup near ice chute area. COS- Machine
was cleaned during this inspection.
Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) P
Observation: Deli sandwich area: Sliced tomato had internal temperature of 47 degrees F, shredded lettuce had
internal temperature of 45 degrees F. COS- Items were within the 4 hour time limit and cooled to below 41 degrees.
Salad bar area: Diced ham had internal temperature of 45.1 degrees f, and sliced lettuce had internal temperature of
45 degrees F. COS- Items were discarded. Retail milk area: Milk had an internal temperature of 47 degrees F. COS-
Out of temperature milks were voluntarily discarded, other milks were moved to walk in cooler with an ambient
temperature of 39 degrees F.
Citation Description: Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and
the correct date mark cannot be determined. 3-501.18 P
Observation: Deli area: Boar's Head Tavern Ham had a sell by date of 7/17. COS- Ham was voluntarily discarded.
8
Pf
Good Retail Practice Violations
99
Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee: Stop-Sale & Stop-Use Orders (3)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking and dispo… |
Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee: Frequently Asked Questions
- When was Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee last inspected?
- Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 20, 2025. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee had?
- Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee has 14 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee find?
- Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee was most recently inspected by FDACS on October 20, 2025 (Met Sanitation Inspection Requirements).
- Has Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee had any stop-sale or stop-use orders?
- Yes, Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee has 3 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee?
- The most frequently cited FDACS violations at Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 6-301.14: Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14; 3-401.11(A)(3): Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing containing raw fish, meat, poultry or ratites not cooked to heat all parts to 165°F instantaneously. 3-401.11(A)(3) P.
- Does Chinese Kitchen (publix # 0782) Establishment #: in Tallahassee have any repeat violations?
- Yes, Chinese Kitchen (publix # 0782) Establishment #: 289090 in Tallahassee has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Chinese Kitchen (publix # 0782) Establishment #: 289090. How we collect and verify this data.